Beef burger with the best blue cheese sauce

Beef burger with the best blue cheese sauce

For a fancy dinner at our house, I always resort to a simple eye fillet of beef with blue cheese sauce, served with mashed or roasted potatoes and some greens. It’s uncomplicated cooking but the blue cheese sauce impresses every time.

So I started thinking, a beef burger with this blue cheese sauce would surely be a winner. I’ve included cos lettuce to cut through the richness of the cheese sauce and bacon or pancetta for extra crispiness. It may not be the leanest of burgers but I’m not overly fussed by that.  As long at it tastes delicious – all in moderation I say!

Beef burgers with the best blue cheese sauce

For the burgers

800g beef mince

Olive oil

Salt and pepper

4 slices of pancetta or bacon

Cos lettuce, leaves removed and washed

4 x brioche rolls

For the blue cheese sauce

2 tbs of butter

1 leek, white part only, thinly sliced

1 large clove of garlic, minced

300ml cup of light cream

80 – 100g of blue cheese – This quantity will really depend on the type of blue you use.  I used a mild french blue.

Salt and pepper

For the chips

5 – 6 good quality potatoes (I used royal blue), peeled and cut into batons

Olive oil


For the burgers, divide into 4 portions, shape into balls and them flatten down.  Put them in the fridge to firm up while you get everything else ready.

For the blue sauce, melt butter in a saucepan over medium heat. Add the leek and garlic and saute for 2 – 3 minutes until soft.  Add the cream and bring to a simmer. Add in the blue cheese and continue to simmer until blue cheese has melted and the sauce has reduced by half (you don’t want the sauce to be too runny). This will take about 10 minutes. Taste to check the sharpness of your sauce. Add more blue cheese if you want your sauce a little stronger. Season with salt and pepper. If you want to make the sauce to pour over steak, don’t reduce it as much. Transfer the sauce to a small jug and whizz up with a hand blender so it’s nice and smooth.

To prepare the chips, preheat the oven to 200 degrees celsius. I like to leave my roasting tray in the oven so it also heats up. Place the prepared potatoes into a saucepan of water and boil on the stovetop for 6 – 8 minutes or until potatoes are soft but still a little firm in the centre. Drain the potatoes and allow to cool slightly. Take the hot roasting dish out of the oven, add a good drizzle of oil and a sprinkle of sea salt and then tip the chips in and toss to coat. They should start to sizzle. Place chips in the oven for another 20 – 30 minutes or until nice and crisp. Turning occasionally. Sprinkle some sea salt over them before serving.

Drizzle some oil on your burgers and sprinkle on some salt and pepper. On a pre-heated BBQ, cook your burgers for a few minutes on each side or until cooked through. Wrap in foil and leave to rest for 5 minutes or so. Add your pancetta or bacon to the BBQ, remove when nice and crispy. Toast your burger buns on the BBQ. To assemble, put your beef burger on the bun and top with the blue cheese sauce, pancetta and cos lettuce. Serve with chips.

Here are a few tips I’ve learnt about making a good burger:

  • Use good quality beef and make your patties using only beef (no added onion, carrot etc!)
  • Make your burgers the same size as your buns or slightly larger, they will shrink slightly as they cook
  • Make your burgers reasonably thin. You want to be able to taste all the ingredients, not just meat!
  • Don’t be tempted to squash your burgers down when they are cooking.  You will push all of the natural juices out of them and they will become dry
  • Let your burgers rest in foil for 5 – 10 minutes after cooking, this will ensure they are nice and tender

Serves 4


Leave a Reply

Your email address will not be published. Required fields are marked *